Table 7. Sensory properties of the enhanced beef after 10 days of storage

Treatment1) Sensory property
Color Flavor Taste Texture Acceptability
Enhancement
 Control 5.34b 4.12b 4.19b 3.86b 4.24b
 Enhanced beef 5.81a 6.12a 6.22a 6.19a 6.27a
 SEM 0.164 0.238 0.236 0.261 0.241
Source
 EBS 5.80 6.06 6.04 5.90 6.09
 EBW 0.2 5.75 6.20 6.36 6.22 6.41
 EBW 0.5 5.89 6.06 6.22 6.45 6.27
 SEM 0.187 0.296 0.313 0.330 0.305
Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.
Different letters in the same column indicate significant differences between means (p < 0.05).
SEM, standard error of the least square mean.